Baking and cooking my way through the cold Alaska winters keeps me from getting cabin fever. With the help of my husband and our four dogs, we manage to maintain our sanity through adventures in our kitchen and our hometown, Fairbanks.

Saturday, April 4, 2015

I have been home for a full, glorious week. 8 straight days in my own bed, regular routine with work, home, and lunch with friends (I've got a lot to catch up on), and I'll have Easter with my family. I have loved it.

I did have great plans of cooking every night, baking up a storm, spending lots of time in my kitchen and posting daily. They were great plans, but most nights I threw something together, had a glass of wine and sat on the sofa just enjoying being home. (None of the house cleaning I planned on got done either)

This was one meal that took very little effort on my part but was delicious. It is awesome to throw some meat into a marinade, have Dave grill it and then take credit for the delicious results, because I'm kind like that. The original recipe called for fresh tarragon, I didn't have any so I substituted dried. It was still good, but that fresh bite of tarragon with the apricots is really delicious, so use fresh if you can.

After our traditional Easter dinner of ham and all the fixings, I'm off for three weeks. I might check in along the road, we'll just have to see how lazy extremely busy I am with work. I do have plans to visit Mall of America while we are in Minneapolis and explore the zip line. I'll try to post pictures if I am brave enough.

In a large ziplock mix nectar, taco seasoning, garlic; add flank steak and let marinade 1 to 8 hours (I put it together in the morning and Dave takes it out when he gets home from work).

In a small bowl, combine sliced apricots, almonds, tarragon and balsamic vinegar; set aside.

Heat grill, set up for direct cooking over high hear. Oil grate. Let steak sit at room temperature for 20-30 minutes for more even grilling. Place steak on hot grill, grilling each side for 6-7 minutes or until preferred degree of doneness. Let rest for 5-7 minutes. Slice against the grain, top with apricot mixture and serve.